Chicken Gravy Masala

In a bowl, mix the yogurt with cashew nuts (if using) and milk. Blend this mixture to a smooth paste and set aside.

Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.

Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.

Add chopped tomatoes and cook until they turn soft and mushy.

Now, add all the dry spices – red chili powder, turmeric powder, coriander powder, and garam masala powder. Mix well and cook for another couple of minutes.

Add the chicken pieces to the pan and mix them with the masala. Cook for about 5 minutes until the chicken starts to brown slightly.

Pour in the yogurt-cashew paste mixture and mix well. Add salt to taste.

Cover the pan with a lid and let the chicken cook in the gravy for about 15-20 minutes on low heat until it’s tender and fully cooked. Stir occasionally to prevent sticking.

Once the chicken is cooked and the gravy has thickened, garnish with fresh coriander leaves.